Cucumber Salsa

Well folks, today is day 6 of blazing heat along the East Coast. Such a pleasant change from the last few weeks of torrential downpour. My poor garden. It doesn’t know if its demise was the result of drowning or excessive heat 😦

Anyway, the heat. Normally, I love it. This time though, its a little too much for a little too long. Unfortunately, I do not have easy access to a pool. I did have access to this cucumber salsa however. And nothing is as cool as a cucumber.

Sorry. I know that’s corny. But how often can I say “cool as a cucumber”?

This salsa does contain some heat though. If you’re not a fan, leave out the jalapeño pepper.

Here’s a fun fact though: hot peppers are actually good to eat on hot days. Why? The pepper’s heat causes you to sweat. And when you sweat, evaporation soon follows. During evaporation, high-energy molecules change state, leaving behind the molecules with less energy. Less energy = less heat. Thus, we have a cooling down process.

See? I did learn something in Physics last semester 🙂

Cucumber Salsa

Cucumber Salsa


3 medium tomatoes, diced

2 cucumbers, peeled and diced

3 garlic cloves, minced

1 shallot, chopped

1/3 cup plain, whole milk yogurt

2 tbsp wasabi

1 tbsp jalapeño pepper

1 tbsp mustard with horseradish

1 tbsp horseradish

1 tbsp dried parsley

1 tsp lemon juice

1 tsp cumin

1/2 tsp dried ginger

1/4 tsp crushed red pepper flakes

salt and pepper, to taste


Combine all ingredients and refrigerate for at least 1 hour.


One response to this post.

  1. Reblogged this on global_food.


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